Almond-Crusted Cod

10 Jan

This post can also be seen at Queen of the Stoneage and on Chowstalker.

This is one of those uber-easy, yet impressive-looking dishes!  I’ve been disappointed by the lack of wild salmon at my local BJs, but they do have wild haddock and cod; either is great in this recipe. 

Almond meal is something I like to just use in moderation; when I first went grain-free, I was going pretty buckwild with almond flour-based baked goods, but I’ve cut way back since learning about that pesky oxidized omega-6 😦  Yes, some things are too good to be true…  This makes 3 servings (I like to have leftovers to microwave at work the next day and stink up the office).

1 lb cod filet

3/4 cup almond meal *UPDATE* I have also done this with chopped, slivered almonds and liked it even better!

3 TBS melted clarified butter

1 lemon

1 tsp salt

2 tsp Italian seasoning, herbes de Provence or whatever herbs you like

– Preheat oven to 500

– Lay fish out on a cookie sheet lined with foil

– Combine other ingredients and spread evenly in a thin layer over the fish (if using almond meal, it should be a wet-doughy consistency)

– Bake for about ten minutes until fish is flaky and topping starts to darken; serve with lemon wedges

For sides, I just sauteed some quartered baby bella mushrooms and green beans with garlic.

One Response to “Almond-Crusted Cod”

  1. Abigail December 3, 2014 at 10:02 pm #

    Just devoured this delish recipe for dinner and I cannot believe how amazing it tasted! I am not a big fan of fish but this thing was crazy tasty! I modified it a bit by doing 1/2 cup almond meal and 1/4 cup chopped up slivered almonds and it was so yummy! Thank you!

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